What is
Konjac:Konjac is a kind of perennial herbaceous herb. It is a Amorphophallus
plant. The konjac tubers contain a significant quantity of on-absorb
polysaccharide with special properties (dietary fiber, gelatinizing,
intestine cleaning agent, cholesterol and blood sugar reducing) called
Konjacmannan or more correctly: Glucomannan which is separated into glucose
and mannose by hydrolysis. The fresh Konjac tubers (Original Shaanxi) contain
an average of Protein: 9.7%,Total glycoprotein:16.4%,Ash:7.0%, Glucomannan:
5.6%, Moisture: 65-78%.

Glucomannan
is a water-soluble dietary fiber that’s derived from konjac root (Amorphophallus
konjac). It's a high molecular weight polysacch-aride consisting primarily of
mannose and glucose sugars.Glucomannan can not only absorb up to 200 times
its weight in water but also
creat a highly viscous gel from 20,000 to 40,000 cp and form a reversible or
a thermo-non-reversible gel.

Konjac
glucomannan (KGM) is a water-soluble dietary fiber that is similar to pectin
in structure and function.KGM is a high molecular polysaccharide, is formed
when the residues of glucose and mannose are bound together by β-1,4-linkages,the
molar ratio of glucose and mannose is 1:1.6. Acetyl groups are located on
every 9-19th sugar unit. These acetyl groups contribute to the
solubility and gelling properties. If the acetyl groups are removed under
mild alkaline conditions, the molecule will produce heat stable gels.The
molecular weight of KGM from 200,000 to 2,000,000 varied by konjac species or
variety, processing method and even storage time of the raw material.

How to
obtain Konjac powder and Glucomannan:Konjac flour is obtained from Konjac dry chips. The Konjac dry chips
producing is best important process. Because the quality of
Konjac powder is determined with material. At present, Our manufacturer has
substituted the traditional processing method by an advanced
non-deterioration technological process so that the highly
pure Konjac powder is obtained. Glucomannan is produced from Konjac powder.
The process is to grind physically and chemical purify by
alcohol (Food grade). The original characteristics of Glucomannan are
not influenced by subsequent chemical purification.